I basically used the recipe from Serious Eats and the technique from Cook’s Country. But, I’ve made a few adjustments to fit my preferences. I’ve never had a real Detroit-style pizza…
This makes more than you need for one pizza.
I guess the real deal uses Brick Cheese, here you can read about it. I have used whatever I have. This has usually been a mixture of shredded mozzarella and cheddar, but have used cubed jack or sliced muenster. Sliced muenster may have worked the best. I don’t put as much on as the recipes because I am eating all of this by myself usually.
Use a stand mixer with the dough hook.
Last time I made a sponge with 70g each flour and water and 4g yeast. I mixed this into the rest of the dough after about 6 hours, I think I liked this the best so far. You’ll need to subtract sponge amounts from total. I often put the pan with the rising dough on top of a heating pad if the dough is rising slowly.
First
Second
Third (upper right, gluten free)
Fourth
This makes more than you need for one pizza.
or just take a can of diced tomatoes, drain, blender it up, and use as is.
Your call.
Use a stand mixer with the dough hook.
First
Second
My latest approach for my weekly (mostly whole grain) sandwich bread is less fussy (I think), but still sorta fussy. No autolyze, No overnight proof, everything is mixed at once, high hydration. [Mass is in grams.]
WATER ROUX:
I’ve been using a water roux for these loaves. It is supposed to keep the bread moister and softer. I make the water roux first thing the morning of bread making. This way it can cool a bit before adding to the rest of the ingredients.
I have been using the microwave to heat the roux. I’ll heat for 30 sec, stir, heat again, for 30, etc. I’ll check the temp after a minute and a half or so and then reduce the heating length intervals until 150F is reached. Then set aside to cool.
LEVAIN:
I make the levain 10-14 hours before I use it (the night before). Basically, 10g starter (100% hydration), 40g flour, and 40g water.
Ingredient totals, Baker Percentages, etc can be found at the bottom of each tab.
This one was pretty alright. Didn’t rise as much as I would have liked, no real oven spring. But behaved nicely and tasted good.
I make this the night before to use the following morning.
formattable(Levain)
| Mass | Ingredient | IngredientType | Brand |
|---|---|---|---|
| 47 | Water | Liquid | |
| 28 | AP | Flour | Good and Gather |
| 22 | Rye | Flour | Lindley Mills |
| 16 | Starter | Starter |
formattable(Roux)
| Mass | Ingredient | IngredientType | Brand |
|---|---|---|---|
| 209 | Water | Liquid | |
| 35 | Supersprout Wheat | Flour | Lindley Mills |
formattable(Dough)
| Mass | Ingredient | IngredientType | Brand |
|---|---|---|---|
| 395 | Supersprout Wheat | Flour | Lindley Mills |
| 293 | Water | Liquid | |
| 75 | Rye | Flour | Lindley Mills |
| 30 | Maple syrup | Sugar | Costco |
| 30 | Olive oil | Fat | Costco |
| 9 | Sea salt | Seasoning | Saltworks |
I have been mixing the dough ingredients, plus the levain and water roux all at the same time. I’ll do this on a stand mixer with a dough hook. I’ll mix for a minute or so. Let it rest for like 5 minutes and then knead for 10 minutes or until the dough looks a little tougher.
I’ll then cover the dough in the bowl with a wet cloth and do some stretch and folds every 30 minutes or so, usually 3 sets. I then bulk ferment for 2-4 (or more) hours until the dough is showing nice signs of fermentation (e.g., jiggly, bubbles, smoother looking).
I remove the dough to a lightly floured surface and shape into a load without a bench rest. I then place into the 9x4x4 pullman loaf pan.
I’ll proof the dough for 2-3 (or more hours) until the dough about crests the pan. I am not getting a lot of oven spring, so it doesn’t get super tall or anything out of the loaf pan.
I usually give the dough an egg wash. Then I’ll score the top (longitudinally) and put into a preheated 400F oven. Bake for 20 at 400F, then reduce heat to 375F and bake for another 20-40 minutes until the internal temperature reaches 205F.
I don’t include the “starter” amounts from the Levain in the these totals. My starter is 100% hydration and is 20 or less grams of the total recipe.
formattable(Total2,
align = c("r","r"),
list(`BakersPer` = color_bar("lightgray")))
| IngredientType | TotalMass | BakersPer |
|---|---|---|
| Flour | 555 | 100.00 |
| Liquid | 549 | 98.92 |
| Fat | 30 | 5.41 |
| Sugar | 30 | 5.41 |
| Starter | 16 | 2.88 |
| Seasoning | 9 | 1.62 |
Here are the total by ingredient for fun.
formattable(Totals,
align = c("r","r"),
list(`BakersPer` = color_bar("lightgray")))
| Ingredient | TotalMass | BakersPer |
|---|---|---|
| Water | 549 | 98.918919 |
| Supersprout Wheat | 430 | 77.477477 |
| Rye | 97 | 17.477477 |
| Maple syrup | 30 | 5.405405 |
| Olive oil | 30 | 5.405405 |
| AP | 28 | 5.045045 |
| Starter | 16 | 2.882883 |
| Sea salt | 9 | 1.621622 |
WHOLE GRAIN PERCENTAGE
paste0(Total3$WholeGrainPer,"%")
[1] “94.95%”
This one was a bit more slack (wet). Didn’t rise as much as I would have liked, no real oven spring. Also probably overproofed. Had real big bubble impressions on the side of the loaf. Tasted good, a little sour.
I make this the night before to use the following morning.
formattable(Levain)
| Mass | Ingredient | IngredientType | Brand |
|---|---|---|---|
| 68 | Water | Liquid | |
| 35 | AP | Flour | Good and Gather |
| 21 | Rye | Flour | Lindley Mills |
| 15 | Starter | Starter | |
| 10 | Whole wheat | Flour | King Arthur |
formattable(Roux)
| Mass | Ingredient | IngredientType | Brand |
|---|---|---|---|
| 200 | Whole milk | Liquid | Aldi |
| 35 | Supersprout Wheat | Flour | Lindley Mills |
formattable(Dough)
| Mass | Ingredient | IngredientType | Brand |
|---|---|---|---|
| 365 | Supersprout Wheat | Flour | Lindley Mills |
| 280 | Water | Liquid | |
| 50 | Oat | Flour | Aldi |
| 40 | Rye | Flour | Lindley Mills |
| 30 | Brown sugar | Sugar | Aldi |
| 15 | Grapeseed oil | Fat | Costco |
| 10 | Sea salt | Seasoning | Saltworks |
I have been mixing the dough ingredients, plus the levain and water roux all at the same time. I’ll do this on a stand mixer with a dough hook. I’ll mix for a minute or so. Let it rest for like 5 minutes and then knead for 10 minutes or until the dough looks a little tougher. This one didn’t look tough.
I’ll then cover the dough in the bowl with a wet cloth and do some stretch and folds every 30 minutes or so, usually 3 sets. I then bulk ferment for 2-4 (or more) hours until the dough is showing nice signs of fermentation (e.g., jiggly, bubbles, smoother looking). This one never looked super smooth.
I remove the dough to a lightly floured surface and shape into a load without a bench rest. I then place into the 9x4x4 pullman loaf pan.
I’ll proof the dough for 2-3 (or more hours) until the dough about crests the pan. I am not getting a lot of oven spring, so it doesn’t get super tall or anything out of the loaf pan.
I usually give the dough an egg wash. Then I’ll score the top (longitudinally) and put into a preheated 400F oven. Bake for 20 at 400F, then reduce heat to 375F and bake for another 20-40 minutes until the internal temperature reaches 205F.
I don’t include the “starter” amounts from the Levain in the these totals. My starter is 100% hydration and is 20 or less grams of the total recipe.
formattable(Total2,
align = c("r","r"),
list(`BakersPer` = color_bar("lightgray")))
| IngredientType | TotalMass | BakersPer |
|---|---|---|
| Flour | 556 | 100.00 |
| Liquid | 548 | 98.56 |
| Sugar | 30 | 5.40 |
| Fat | 15 | 2.70 |
| Starter | 15 | 2.70 |
| Seasoning | 10 | 1.80 |
Here are the totals by ingredient for fun.
formattable(Totals,
align = c("r","r"),
list(`BakersPer` = color_bar("lightgray")))
| Ingredient | TotalMass | BakersPer |
|---|---|---|
| Supersprout Wheat | 400 | 71.942446 |
| Water | 348 | 62.589928 |
| Whole milk | 200 | 35.971223 |
| Rye | 61 | 10.971223 |
| Oat | 50 | 8.992806 |
| AP | 35 | 6.294964 |
| Brown sugar | 30 | 5.395683 |
| Grapeseed oil | 15 | 2.697842 |
| Starter | 15 | 2.697842 |
| Sea salt | 10 | 1.798561 |
| Whole wheat | 10 | 1.798561 |
WHOLE GRAIN PERCENTAGE
paste0(Total3$WholeGrainPer,"%")
[1] “93.71%”
My Favorite so far. Had some oven spring. Sesame seeds added a nice flavor. Got super fermenty quickly.
I make this the night before to use the following morning.
formattable(Levain)
| Mass | Ingredient | IngredientType | Brand |
|---|---|---|---|
| 60 | Water | Liquid | |
| 45 | AP | Flour | Good and Gather |
| 20 | Rye | Flour | Lindley Mills |
| 17 | Starter | Starter |
formattable(Roux)
| Mass | Ingredient | IngredientType | Brand |
|---|---|---|---|
| 150 | Whole milk | Liquid | Aldi |
| 30 | Whole wheat | Flour | King Arthur |
formattable(Dough)
| Mass | Ingredient | IngredientType | Brand |
|---|---|---|---|
| 239 | Supersprout Wheat | Flour | Lindley Mills |
| 235 | Water | Liquid | |
| 90 | Whole wheat | Flour | King Arthur |
| 60 | Oat | Flour | Aldi |
| 45 | Rye | Flour | Lindley Mills |
| 30 | Demera sugar | Sugar | Aldi |
| 21 | Grapeseed oil | Fat | Costco |
| 9 | Sea salt | Seasoning | Saltworks |
I have been mixing the dough ingredients, plus the levain and water roux all at the same time. I’ll do this on a stand mixer with a dough hook. I’ll mix for a minute or so. Let it rest for like 5 minutes and then knead for 10 minutes or until the dough looks a little tougher.
I’ll then cover the dough in the bowl with a wet cloth and do some stretch and folds every 30 minutes or so, usually 3 sets. I then bulk ferment for 2-4 (or more) hours until the dough is showing nice signs of fermentation (e.g., jiggly, bubbles, smoother looking).
I remove the dough to a lightly floured surface and shape into a load without a bench rest. I then place into the 9x4x4 pullman loaf pan.
I’ll proof the dough for 2-3 (or more hours) until the dough about crests the pan. I am not getting a lot of oven spring, so it doesn’t get super tall or anything and like fall out of the loaf pan.
I usually give the dough an egg wash. Then I’ll score the top (longitudinally) and put into a preheated 400F oven. Bake for 20 at 400F, then reduce heat to 375F and bake for another 20-40 minutes until the internal temperature reaches 205F.
I don’t include the “starter” amounts from the Levain in the these totals. My starter is 100% hydration and is 20 or less grams of the total recipe.
formattable(Total2,
align = c("r","r"),
list(`BakersPer` = color_bar("lightgray")))
| IngredientType | TotalMass | BakersPer |
|---|---|---|
| Flour | 529 | 100.00 |
| Liquid | 445 | 84.12 |
| Sugar | 30 | 5.67 |
| Fat | 21 | 3.97 |
| Starter | 17 | 3.21 |
| Seasoning | 9 | 1.70 |
Here are the totals by ingredient for fun.
formattable(Totals,
align = c("r","r"),
list(`BakersPer` = color_bar("lightgray")))
| Ingredient | TotalMass | BakersPer |
|---|---|---|
| Water | 295 | 55.765595 |
| Supersprout Wheat | 239 | 45.179584 |
| Whole milk | 150 | 28.355388 |
| Whole wheat | 120 | 22.684310 |
| Rye | 65 | 12.287335 |
| Oat | 60 | 11.342155 |
| AP | 45 | 8.506616 |
| Demera sugar | 30 | 5.671078 |
| Grapeseed oil | 21 | 3.969754 |
| Starter | 17 | 3.213611 |
| Sea salt | 9 | 1.701323 |
WHOLE GRAIN PERCENTAGE
paste0(Total3$WholeGrainPer,"%")
[1] “91.49%”
This one was super-duper slack (wet). Rose well in the pan, but no oven spring. It never get that tight dough feeling. It was an amorphous blob when shaping. Add a lot of dusting flour, as it were. Not sure what happened exactly, going back to Recipe No. 3. I mean its 105% hydrattion. Why did I add OJ, IDK. Don’t know why I added bread flour, I guess because I have it.
I make this the night before to use the following morning.
formattable(Levain)
| Mass | Ingredient | IngredientType | Brand |
|---|---|---|---|
| 90 | Water | Liquid | |
| 45 | Rye | Flour | Lindley Mills |
| 35 | AP | Flour | Good and Gather |
| 18 | Starter | Starter | |
| 10 | Supersprout Wheat | Flour | Lindley Mills |
I’ve been using a water roux lately. It is supposed to keep the bread moister and softer. I make the water roux first thing the morning of bread making. This was it can cool a bit when adding to the rest of the dough. I’ve been using the microwave. I’ll heat for 30 sec, stir, heat again, for 30, etc. I’ll check the temp after a minute and a half or so and then reduce the heating length until 150F is reached. Then set aside.
formattable(Roux)
| Mass | Ingredient | IngredientType | Brand |
|---|---|---|---|
| 166 | Whole milk | Liquid | Aldi |
| 35 | Whole wheat | Flour | King Arthur |
formattable(Dough)
| Mass | Ingredient | IngredientType | Brand |
|---|---|---|---|
| 284 | Water | Liquid | |
| 205 | Supersprout Wheat | Flour | Lindley Mills |
| 75 | Oat | Flour | Aldi |
| 65 | Whole wheat | Flour | King Arthur |
| 50 | Bread flour | Flour | Pillsbury |
| 48 | Honey | Sugar | Local |
| 34 | Orange juice | Liquid | Aldi |
| 30 | Olive oil | Fat | Costco |
| 15 | Rye | Flour | Lindley Mills |
| 15 | AP | Flour | Good and Gather |
| 10 | Sea salt | Seasoning | Saltworks |
I have been mixing the dough ingredients, plus the levain and water roux all at the same time. I’ll do this on a stand mixer with a dough hook. I’ll mix for a minute or so. Let it rest for like 5 minutes and then knead for 10 minutes or until the dough looks a little tougher.
I’ll then cover the dough in the bowl with a wet cloth and do some stretch and folds every 30 minutes or so, usually 3 sets. I then bulk ferment for 2-4 (or more) hours until the dough is showing nice signs of fermentation (e.g., jiggly, bubbles, smoother looking). This loaf was just sloppy.
I remove the dough to a lightly floured surface and shape into a load without a bench rest. I then place into the 9x4x4 pullman loaf pan.
I’ll proof the dough for 2-3 (or more hours) until the dough about crests the pan. I am not getting a lot of oven spring, so it doesn’t get super tall flop out of the loaf pan. This rose to the top of the pan no prob.
I usually give the dough an egg wash. Then I’ll score the top (longitudinally) and put into a preheated 400F oven. Bake for 20 at 400F, then reduce heat to 375F and bake for another 20-40 minutes until the internal temperature reaches 205F.
I don’t include the “starter” amounts from the Levain in the these totals. My starter is 100% hydration and is 20 or less grams of the total recipe.
formattable(Total2,
align = c("r","r"),
list(`BakersPer` = color_bar("lightgray")))
| IngredientType | TotalMass | BakersPer |
|---|---|---|
| Liquid | 574 | 104.36 |
| Flour | 550 | 100.00 |
| Sugar | 48 | 8.73 |
| Fat | 30 | 5.45 |
| Starter | 18 | 3.27 |
| Seasoning | 10 | 1.82 |
Here are the totals by ingredient for fun.
formattable(Totals,
align = c("r","r"),
list(`BakersPer` = color_bar("lightgray")))
| Ingredient | TotalMass | BakersPer |
|---|---|---|
| Water | 374 | 68.000000 |
| Supersprout Wheat | 215 | 39.090909 |
| Whole milk | 166 | 30.181818 |
| Whole wheat | 100 | 18.181818 |
| Oat | 75 | 13.636364 |
| Rye | 60 | 10.909091 |
| AP | 50 | 9.090909 |
| Bread flour | 50 | 9.090909 |
| Honey | 48 | 8.727273 |
| Orange juice | 34 | 6.181818 |
| Olive oil | 30 | 5.454545 |
| Starter | 18 | 3.272727 |
| Sea salt | 10 | 1.818182 |
WHOLE GRAIN PERCENTAGE
paste0(Total3$WholeGrainPer,"%")
[1] “81.82%”
I make this the night before to use the following morning.
formattable(Levain)
| Mass | Ingredient | IngredientType | Brand |
|---|---|---|---|
| 60 | Water | Liquid | |
| 50 | AP | Flour | Good and Gather |
| 20 | Rye | Flour | Lindley Mills |
| 20 | Starter | Starter |
formattable(Roux)
| Mass | Ingredient | IngredientType | Brand |
|---|---|---|---|
| 215 | Water | Liquid | |
| 43 | Whole wheat | Flour | King Arthur |
formattable(Dough)
| Mass | Ingredient | IngredientType | Brand |
|---|---|---|---|
| 228 | Supersprout Wheat | Flour | Lindley Mills |
| 115 | Water | Liquid | |
| 100 | Dried fig | Fruit | Costco |
| 78 | Whole wheat | Flour | King Arthur |
| 55 | Whole milk | Liquid | Aldi |
| 45 | Brown sugar | Sugar | Aldi |
| 44 | Oat | Flour | Aldi |
| 43 | Rye | Flour | Lindley Mills |
| 30 | Butter | Fat | Aldi |
| 20 | Olive oil | Fat | Costco |
| 9 | Sea salt | Seasoning | Saltworks |
| 5 | Cardamom | Spice | Good and Gather |
I have been mixing the dough ingredients, plus the levain and water roux all at the same time. I added the figs and milk at the same time. This basically pulverized most of the figs (i.e., no big chunks). Cardamom, sugar, and butter comes later. I’ll do this on a stand mixer with a dough hook. I’ll mix for a minute or so. Let it rest for like 5 minutes and then knead for 10 minutes or until the dough looks a little tougher.
Mix the cardamom, sugar, and (softened) butter together to make a paste to use later when making the spiral/swirl.
I’ll then cover the dough in the bowl with a wet cloth and do some stretch and folds every 30 minutes or so, usually 3 sets. I then bulk ferment for 2-4 (or more) hours until the dough is showing nice signs of fermentation (e.g., jiggly, bubbles, smoother looking).
I remove the dough to a lightly floured surface and shape into a load without a bench rest. I then place into the 9x4x4 pullman loaf pan. For this one, I flattened, err shaped into a rectangle. then added the cardamom, butter, sugar mix. Then rolled up from the short end.
I’ll proof the dough for 2-3 (or more hours) until the dough about crests the pan. I am not getting a lot of oven spring, so it doesn’t get super tall or anything out of the loaf pan.
I usually give the dough an egg wash. Then I’ll score the top (longitudinally) and put into a preheated 400F oven. Bake for 20 at 400F, then reduce heat to 375F and bake for another 20-40 minutes until the internal temperature reaches 205F.
I don’t include the “starter” amounts from the Levain in the these totals. My starter is 100% hydration and is 20 or less grams of the total recipe.
formattable(Total2,
align = c("r","r"),
list(`BakersPer` = color_bar("lightgray")))
| IngredientType | TotalMass | BakersPer |
|---|---|---|
| Flour | 506 | 100.00 |
| Liquid | 445 | 87.94 |
| Fruit | 100 | 19.76 |
| Fat | 50 | 9.88 |
| Sugar | 45 | 8.89 |
| Starter | 20 | 3.95 |
| Seasoning | 9 | 1.78 |
| Spice | 5 | 0.99 |
Here are the total by ingredient for fun.
formattable(Totals,
align = c("r","r"),
list(`BakersPer` = color_bar("lightgray")))
| Ingredient | TotalMass | BakersPer |
|---|---|---|
| Water | 390 | 77.0750988 |
| Supersprout Wheat | 228 | 45.0592885 |
| Whole wheat | 121 | 23.9130435 |
| Dried fig | 100 | 19.7628458 |
| Rye | 63 | 12.4505929 |
| Whole milk | 55 | 10.8695652 |
| AP | 50 | 9.8814229 |
| Brown sugar | 45 | 8.8932806 |
| Oat | 44 | 8.6956522 |
| Butter | 30 | 5.9288538 |
| Olive oil | 20 | 3.9525692 |
| Starter | 20 | 3.9525692 |
| Sea salt | 9 | 1.7786561 |
| Cardamom | 5 | 0.9881423 |
WHOLE GRAIN PERCENTAGE
paste0(Total3$WholeGrainPer,"%")
[1] “90.12%”